Creamsicle Cupcakes

Name: Creamsicle Cupcakes
Ingredients: 3/4 cup unsalted butter, softened; 1 1/4 cups sugar; 2 teaspoons baking powder; 2 teaspoons vanilla extract; 4 large eggs; 2 1/4 cups all-purpose flour; 1/2 cup milk; 1/2 cup orange juice; 2 teaspoons grated orange zest; 1 1/2 cups heavy cream, whipping cream, frosting; 1/2 cup confectioners' sugar, frosting; 1 tablespoon grated orange zest, frosting; liquid orange food coloring (optional); thin strips orange zest, frosting (to garnish)

14 ingredients

4 steps

Ingredients

3/4 cup unsalted butter, softened
1 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons vanilla extract
4 large eggs
2 1/4 cups all-purpose flour
1/2 cup milk
1/2 cup orange juice
2 teaspoons grated orange zest
1 1/2 cups heavy cream, whipping cream, frosting
1/2 cup confectioners' sugar, frosting
1 tablespoon grated orange zest, frosting
liquid orange food coloring (optional)
thin strips orange zest, frosting (to garnish)

Directions

1

1. Heat oven to 350°F Line 24 regular-size (2 1/2-in.-diameter) muffin cups with paper or foil liners.
2

2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
3

3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
4

4. Frosting: Beat ingredients labeled frosting in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.